Braised pork rice is a famous traditional snack in Jiangnan. The main raw materials are pork belly, quail eggs and rice. It tastes fat but not greasy, sweet and salty, and smells fragrant. A thick piece of braised pork with a bowl of rice that is neither soft nor hard can absorb the soup thoroughly. There are many old braised pork shops in Taiwan Province Province, but there are not many other really delicious ones. Some are greasy, and some are fishy. In short, the century-old brand that locals often eat is not bad.
The smell of soup when it is boiled when it is seasoned. When you enjoy it, you and food have an emotional power. That smell is not the same as the smell you make in a hurry when you are full of negative energy. Stir-fry with soy sauce, add chopped green onion, stir well, pour into casserole, pour boiling water, add crystal sugar and star anise to boil, add eggs, cook for an hour and a half with low fire, add salt to taste, blanch vegetables, set rice, add vegetables, braised eggs and braised meat.
Authentic braised pork rice must use standard pork belly. Some people like to cut into strips, some people like to cut into dices, and some people like to cut into slices! There is no certain standard. As for the proportion of fat and thin, each has his own preferences, and everything depends on everyone's and personal preferences! Sometimes there are ingredients such as diced mushrooms in the sauce. Unlike risotto, this practice is called "dried meat rice" in the southern province of Taiwan Province; The so-called "braised pork rice" in southern Taiwan Province refers to the three layers of braised pork.